Directions

Heat oil over medium heat, then add the minced shallot. Sauté for about 3 minutes, then add the rice and stir for an additional 1 minute. Add the stock and bring to a boiling point. Give it a quick stir, reduce the heat to low, cover, and simmer for 15 minutes, stirring every few minutes to prevent sticking.

Meanwhile, bring a pot of salted water to a boil (large enough to fit both whole peppers. Don’t worry if it’s not quite deep enough, you can rotate the peppers). Wash the peppers, cut the tops off and remove the seeds (use a spoon to scrape out any stubborn membranes). If they won’t stand on end, slice a small piece off the bottom to create a flat surface.

Immerse the peppers in the boiling water for 3 minutes. Remove the peppers from the water and let them dry a bit on a kitchen towel. Then, sprinkle them with sea salt and freshly ground black pepper inside.

After the risotto has simmered 15 minutes, add the milk and prunes, and cook for 5 more minutes. Add the pine nuts, parmesan (reserve about a tablespoon for sprinkling), parsley, and sea salt and freshly ground black pepper to taste.

Stir over the heat uncovered for about 3 minutes, then remove from heat.

Spoon the risotto into the peppers, and top with the reserved parmesan. Brown them under a broiler for a few minutes, if you like (I like).

To serve, cut the peppers in half, and sprinkle some fritons (duck cracklings) on top if you have them. (Alternatively, you could sprinkle some crispy fried onions or bacon bits). If your fritons aren’t fresh, crisp them up a bit under the broiler.